EVEREST PRODUCTS

This pepper and ginger based blend gives a very special twist to the taste of tea. The ginger and pepper elements in the blend adds an extra warmth that can take the chill out on wintry days. USAGE Used most commonly to add a spicy-warm flavour to tea and milk. It is also used to make 'Ukala'*, a drink popular in Western India. *'Ukala' is a hot brew of milk, water, sugar and a pinch of Everest Tea Masala. Ukala is ideal for those who need to take milk but do not like it plain. Everest Tea Masala RECIPE: MASALA TEA To get the best flavour add Everest Tea Masala while you boil water to make tea. For 2 cups of tea ¼ tsp of Everest Tea Masala will suffice. It not only adds a special flavour to your tea but also make you come alive with freshness.

• TIP500 gms vegetables or 1 litre of ready dal needs 1½ tsp Royal Garam Masala. Samosa, Potato Vada, Kachori and all types of farsans taste best with Everest Royal Garam Masala.

It blends black pepper, cumin, black cardamom, pepper long and dry ginger among other spices to create a robust blend of Garam Masala. This gives a rich and vigorous flavour to any delicacy. It also heightens the texture of a dish. Enliven the robust flavours and aromas of North Indian Cuisine. USAGE Everest Royal Garam Masala is added to delicacies for a robust flavour, royal aroma and rich texture. The only way to sum up its effect on a dish is by saying Bon Appetit! Royal Garam Masala RECIPE: Vegetable Prepare the vegetable of your choice with usual spices in gheeoil as you normally do. Add 12 tsp Everest Royal Garam Masala. Stir vegetable on a low flame for 3 mins. Keep covered for atleast 5 mins., so that the vegetable retains the flavour and aroma of Royal Garam Masala (500 gms. vegetables or 1 litre of ready dal needs 1 and 12 tsp Royal Garam Masala). Samosa, potato vada, kachori and all types of farsans taste best with Everest Royal Garam Masala. TIP: 500 gms vegetables or 1 litre of ready dal needs 1½ tsp Royal Garam Masala. Samosa, Potato Vada, Kachori and all types of farsans taste best with Everest Royal Garam Masala.

An exotic spice-blend that can create culinary-magic in the hands of an expert chef! USAGE This Masala Mix contains pure, farm-fresh spices, blended in just the right proportions to enliven an array of starters, snacks and gourmet dishes. Everest Super Garam Masala is the premium choice of thousands of chefs and caterers across India who adds its flavours and aromas to create mouthwatering flavours. Everest invites you to cook, serve and enjoy these all-time favourites and make many an evening party delicious to remember! Super Garam Masala RECIPE: Cook the vegetables or dal of your choice as you normally do. 10 mins before the dish is done, add Everest Super Garam Masala, close and keep for at least 5 mins to retain aroma. For best taste add 3 tsps of Everest Super Garam Masala to 1 kg of vegetables or 2 litres of dal.

• TIPKeep covered for about 5 minutes to allow the cooked vegetables to fully absorb and retain the aroma and flavour of the masala. Serve hot.

Garam Masala is an integral part of the Indian cuisine. It is a blend of many spices, among which cassia, cardamoms and cloves form the basic ingredients. But innumerable combinations and permutations of Garam Masala exist in different regions, often leading to confusion and even frustration. To make matters easier and tastier, Everest Spices has created the Shahi Garam Masala! It captures the more subtle flavours of the all-purpose Indian masala blend with pure and handpicked spices. Cassia, cloves, cardamoms, nutmeg and mace give this spice its complex aroma. It follows a time tested recipe that adds flavour and texture. Subtle aromas of Bengali delicacies are best enhanced with this unique blend. USAGE Everest Shahi Garam Masala can be added to any vegetable dish while preparing it to give it a royal touch of well balanced aromas. Shahi Garam Masala RECIPE: VEGETABLE Before you begin: Prepare 750 g vegetables of your choice with the usual spices in ghee or oil as you normally do. Add 1 teaspoon of Everest Shahi Garam Masala. Stir on low flame for about 3 to 5 minutes. Add salt and sugar to taste.

• TIP500 gms vegetables or 1 litre of ready dal needs 1½ tsp Garam Masala.

A select blend of 13 spices go into this grand old universal taste enhancer. Being chilli based, it provides an exotic red gravy to dishes. It is widely used all over India on account of its being a less pungent garam masala. Fennel, Tejpatta (Cinnamon leaves) and Trifala imparts a cooling effect to this blend. USAGE It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal) and for filling in snacks such as samosa, usal, patra, farsan etc. Garam Masala RECIPE: VEGETABLE Before you begin: Pressure cook 200 gm sliced cauliflower and 200 gm sliced potatoes in 4 cups of water. Strain and keep aside. Keep water. Fry 2 large chopped onions in 13 cup oil, till brown. Add puree of 1 large onion, 1 inch fresh ginger and 4 cloves of garlic. Saute for 10 mins. Add 1 tsp each of turmeric, coriander and black pepper powder and stir. Add tomato puree (250 gms), saute. Add cauliflower, potatoes and strained water. Cook till tender. Add salt to taste and 1½ tsp of Everest Garam Masala. Stir, cook for 3 minutes. Remove from fire. Keep covered for 5 mins. Serve. TIP: 500 gms vegetables or 1 litre of ready dal needs 1½ tsp Garam Masala. Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of farsans taste best with Everest Garam MasalS.

An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas. USAGE Used almost invariably in a variety of preparations involving chickpeas - chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India. Chhole Masala RECIPE: VEGETABLE Before you begin: Soak 100 gms Kabuli Channa overnight. Cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder. Add 1 tbsp Everest Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins. For added flavour add ½ tsp Everest Chaat Masala and Everest Kasuri Methi.